Crescent Danish Wreath
Cherry pie filling, crescent rolls, cream cheese, and a sweet almond drizzle come together to make this beautiful crescent danish wreath.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
16 oz crescent rolls 2 8 oz cans, 8 count each
21 oz cherry pie filling
8 oz cream cheese softened
1 cup granulated sugar
1 large egg room temperature
1/4 cup all purpose flour
Icing
3/4 cup powdered sugar
1/2 tsp almond extract or vanilla extract
2 Tbsp heavy cream 2-3 Tbsp
Instructions
Preheat oven to 375°F. Grease or line a large pizza pan with parchment paper.
In a medium mixing bowl, beat together cream cheese, sugar, egg, and flour until smooth and fluffy.
Remove crescent rolls from packaging and separate into pre-cut triangles. With the wide side of each triangle toward the center of the pan, overlap crescent rolls to form a circle - it will look like a large sunshine with an empty circle in the middle.
Use your fingers to press together the triangles where they overlap to form a smooth base.
Drop cherry pie filling by the spoonful around the base of the wreath.
Scoop the cream cheese mixture over the cherry pie filling.
Wrap the pointed end of each crescent roll over the fillings and back toward the center of the wreath, tucking the end beneath the ring and pinching the dough together.
Bake for 20-25 minutes, until the crescent rolls are a deep golden brown.
Cool completely.
When the wreath is cooled, whisk together powdered sugar, almond extract, and heavy cream. Whisk until smooth and a good consistency for drizzling. Add more cream as needed to achieve desired consistency.
Notes
You can use a smaller portion of the cream cheese filling if you want a smaller ratio. As written, this recipe yields a danish with approximately equal parts cherry and cream cheese filling.
Milk can be substituted for the cream in the icing - use less as the icing will be thinner.
It’s important to cool the wreath completely before icing or the icing will just run off the pan completely.
I used a cast iron pizza pan. A lightweight pizza pan may cook the wreath a bit more quickly. Cooking until the top is a deep golden brown helps to ensure that the bottom layer of dough is cooked through as well.
Top with toasted, sliced almonds for extra flavor and a bit of crunch.
Almond and Cheese Danish - Easy Cresent Roll Dessert - Stuff Moms Have Time for
Today's video is a quick dessert video of almond and cheese danish. It requires little time and few ingredients but is delicious. Stay tuned till the end for special guest star appearance!
INGREDIENTS
2 Packages refrigerated crescent dinner rolls (Honey Butter Style if available)
8 ounces package of cream cheese
2 eggs, separated
2⁄3 cup sugar, plus more for sprinkling
2 teaspoons almond extract (don't use imitation)
6 oz sliced almonds (soaked in Amaretto, grand mariner, or liquor of your choice)
RECIPE:
1. Preheat oven to 350.
2. Unroll 1 package of crescent rolls across the bottom of a 9x13 pan. (use bakery spray on bottom)
3. Pinch perforations together to seal.
4. Mix lightly beaten egg yolks, almond extract, sugar and softened cream cheese,
5. Spread mixture over 1st layer.
6. Unroll 2nd package of crescent rolls and stretch to fit over the top.
7. Sprinkle with additional sugar then sliced almonds.
8. Bake 30-35 minutes, till golden brow
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FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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RECIPE
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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Lemon-Cream Cheese Crescent Ring
This delicious fresh lemon cream cheese crescent ring is so easy to make, yet so impressive! Perfect for brunch, breakfast or for a tasty treat!
Crescent Ring
1 package (3 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls SAVE $
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk SAVE $
Steps
1. Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
2. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
3. Starting with 1 long side of rectangle, roll up; pinch edge to seal.
4. With serrated knife, cut into 12 slices.
5. Arrange slices on cookie sheet in a circle, overlapping slightly.
6. Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.
Almond Coffee Cake Ring Recipe
Almond Coffee Cake Ring for Easter breakfast!
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